Ingredients 1 kg beef ribs (with bones)
2 stalks celery, peeled, roughly diced
2 carrots, peeled, roughly diced
1 brown onion, peeled, roughly diced
2 garlic cloves, crushed
1 tsp chicken powder
1 tsp sea salt
2 tbsp corn starch
2 tbsp hoisin sauce
1 tsp dark soy sauce
1 1/2 tbsp black pepper seeds
1 tsp coriander seeds
1 tsp sweet paprika ground
2 bay leaves
6 tbsp extra light olive oil
3-4 cups water
In a mixing bowl, add spare ribs, mix well with 1 tsp extra light olive oil.
Then add 1 tsp chicken, 1 tsp sea salt and 2 tbsp corn starch. Mix thoroughly with the ribs.
Heat 4 tbsp extra light olive oil evenly on a frypan over medium-high heat, pan fry each side of the marinated ribs for 3-4 minutes until brown.
Use food oil absorbing paper to absorb some grease from the fried ribs.
Heat 1 tbsp extra light oil in a simmer pan, add diced celery, carrot, brown onion, garlic, coriander seeds, black pepper seeds, sweet paprika ground, hoisin sauce, dark soy sauce and bay leaves. Saute for 2 minutes.
Add fried ribs, stir thoroughly to combine. Then pour over 3-4 cups water. Bring to a boil.
Cover and cook for 15 minutes.
Then reduce to low heat and simmer for an hour. Stir and add some water occasionally. Or transfer them to a slow-cooker and set to 6-7 cooking hours.
Change to medium heat. Simmer until a few liquid left and the ribs are coated by sauce.
Transfer to serving plates. Garnish with some greens. Dizzle with the sauce from the pan.